Mar. 5th, 2013

nverland: (Monthly-March)
[personal profile] nverland
Bald Eagle

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Brown Sugar and Balsamic Glazed Pork

Ingredients:
For the pork:

1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

For the Glaze:
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

What you’ll do:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens, it took about 5-10 minutes for mine to thicken. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

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